Comments on Who's in the Mood for Soup?

Not bad, but I'll stick with the crock of Guinness Stew I've got waiting for me at home.

I had an amazing soup once at the Duck Soup Inn. I could not, for the life of me, figure out the principal ingredients - I thought perhaps it was squash, pumpkin, something like that. It was rich and creamy, savory and satisfying. I finally asked a waiter, who went and inquired in the kitchen. That too, was a pear soup. Knocked me for a loop; it did not taste at all like pears. It tasted like pure hedonistic comfort.

Yes! Sounds good. I had the four chowder sampler for lunch at the chowder place in the market: Classic New England Clam Chowder, Manhattan Chowder, Smoked Salmon Chowder, and Chorizo Oyster Chowder. I recommend them all even though it was a little on the salty side.

Its flavor is definitely excellent. Its texture is a little thin, though.

anybody know of good places for soup that don't have a dairy base?

That's all I do once the clocks change - make soup.

It's not that hard, really. The ingredients dictate the soup. So now, lots of mushrooms, squash, potatoes, leeks, carrots, beets, turnips, greens.

I prefer purees. I'll squirrel up my veg choppings in a zip loc in the frezzer till it's full. Roast a chicken, bone it up for stock. Makes a nice healthy howdeedoo for your friends.

Does it still come with goat cheese toasts? Because those were the BEST PART of the tomato soup. No joke.

@2: Duck Soup Inn is an amazing Northwest gem. Much of their goodness lies in the freshness of their offerings.

For a similar experience food-wise, head to Vashon and visit Gusto Girls. They pay the same sort of attention to fresh and local ingredients, often with stunning results.

And, it's on an island a lot closer than the San Juans. Tell the ladies I sent you and play a record when you visit the loo.

@5: Elliot's on the waterfront has an AMAZING non-dairy but creamy curry pumpkin soup in a coconut milk base (topped with scallops and portabella mushrooms) for $9 right now.

shut the fuck up about cafe presse. it sucks. tasting "SALTY" is not a good thing. you are so stupid, i want to punch you in the head.

I too wish y'all would stop pimping Cafe Presse (because I hate crowds at my neighborhood joint, yo), but I adore their pear and mushroom soup. Salty? Non!

I love soup. Everyday the little bookstore next to my work has a new soup. My favorite so far is the roasted red pepper...

The few times I've been to Presse their wines-by-the glass sucked. I won't go back for a while.
In the mean time - pear and mushroom soup:

Get a couple of ripe bosc pears, some shallots (or red onions in a pinch) heck even some leeks would do. If you want a little more body take some sliced boiling tomatoes too. Sautée this all in butter or olive oil (different but both good). Let it soften. Mash all of this gently with a fork.

Now add some boxed mushroom stock (Madison market sells three I think). Salt to taste and simmer with a bit of bay leaf (break it in five or six pieces - don't worry they will be easy to pull out - why do americans tend to be squeamis about good things that need to be removed from served fooe).

Finish it with a bit of creme fraiche (quite reasonable and quite good really from Trader Joe's - Bellwhether Farms.) mixed with a bit of spanish pimenton (bought at Spanish Table - everyone should own a small tin - cheap and orgasmic).

Serve with a nice dry Jurancon or other South-central french white (which Presses doesn't have becuase the are lame as some folks jesus supposedly cured when it comes to wine).

All the veggies and stock: Madison Market. Creme fraiche: Trader Joe's (but would buy it from Madison Market if they had it). Wine from Tarragona at 12th just N of Pine.

Voila soup and wine fit for a hard-working french peasant all relatively reasonably priced and within two blocks of home.

Presse can such my boudin!

Blast - that's potatoe-s not tomatoes - too much Granacha.

Amy Kate, that pumpkin soup at Elliot's is superb! It was better than the main course I had (halibut cheeks with artichoke hearts, capers and vermicelli...great ingredients, the halibut was tender, but the overall dish was waaaay too rich and oily).

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